Put a walnut of butter into the Chafing Dish, also a Spanish onion sliced. Simmer for three minutes. Then cut a quarter of a pound of hard dry cheese into dice, and drop into the mixture; add half a cup of milk and stir well till it is all thoroughly amalgamated and the cheese melted; add salt and Paprika and one beaten-up egg. Hot up for another three minutes and serve with toast.
Savoury Biscuits.
Mix up the yolks of two eggs and two tablespoons of grated Parmesan cheese. You can buy this ready grated, but it is not as good as if you grate it yourself. Add half a teaspoon of mustard and some salt. Spread the mixture on thinly buttered water biscuit (or thin Captains), put the biscuits in the Chafing Dish, over boiling water, and let them get slowly hot.
Braised Olives.
Stone neatly a dozen Spanish olives. Put them in the Chafing Dish with enough strong bouillon to cover them. Add a wine-glass of claret and the rind of half a lemon. Boil up quickly, strain, and serve the olives on toast or heated biscuit.
Bombay Toast.
A tablespoon of butter in the Chafing Dish; as it melts stir in two eggs, yolks and whites, half a teaspoon of Paprika, the same of anchovy sauce, and half a dozen capers, chopped up. When very hot spread this upon rounds of buttered toast.
Devilled Chestnuts.
Boil half a pound of chestnuts and remove the shells and skins. Break them in handy little lumps. When cold and hard return them to the Chafing Dish and fry them in a tablespoon of butter, half a teaspoon of Paprika, and plenty of salt, until they are well cooked through. Drain and dry them on blotting-paper, and put a drop of Tabasco on each lump.
Salted Almonds.